Spicy and sweet, these honey sriracha tofu cubes are crispy on the outside and silky on the inside. Tofu has never tasted so good!
House Foods Honey Sriracha Tofu
Tofu can be a very tasty treat if you know how to impart flavor into those bouncy protein cubes the right way. It doesn’t take long to cook either which is always a good thing when it’s hot and humid outside! The light, silky texture lends itself so nicely to summery flavors and reminds me of my travels across Southeast Asia where I discovered so many new ingredients and dishes. I went from eating tofu only with soy sauce to tossing it in a little oil, changing its texture and coating it with anything from fish sauce, chili sauce, sesame oil, ponzu and even adding it to my breakfast! Oh and those cold salads you’ll be making throughout the summer? Top them with a few silky soft tofu cubes to make them even more refreshing!
Tofu is the perfect ingredient to cook with when you want to take a break from eating meat because it’s still filling and very nutritious. And as much as I love cooking with chicken, I always lean toward tofu because of its strong anti aging properties. Tofu is rich in isoflavones which helps prevent collagen breakdown. Think of it this way: every bite of tofu you eat preserves skin-firming collagen and acts as a glue that holds everything together. Beauty on a physical level also starts from the inside so the more “beauty foods” you eat, the more radiant your skin will be!
I’m partnering up with House Foods for this quick and easy honey sriracha tofu recipe. We thought using sriracha would be a great idea since it’s such a popular condiment – everyone is putting it on everything these days! Pairing sriracha with honey seemed like a natural choice; balance heat and acidity with a little sweetness and ta da! You suddenly find yourself with a dish that encompasses many of South East Asia’s classic flavors that taste best together with a bowl of rice. It’s easy to picture myself chowing down on something like this honey sriracha tofu in a food court somewhere in Singapore or Malaysia. Absolutely de-li-cious!
I’ve been cooking with House Foods products for years so it was a happy surprise when they contacted me to see if I would be interested to work with them on a recipe. Of course I would! One of the reasons why I have been a House Foods fan is the fact that all of their soy bean based products contain no GMO and are 100% U.S. grown. Knowing what is in my food and where it comes from is something I value dearly. I also like that they use rooftop solar electric panels in their California facility to reduce emissions. I’ll always be a supporter of companies who take responsibility for their impact on the environment. Add all these positive points to their yummy tasting foods and you can see why I have been a returned customer for so long!
Did you like this Honey Sriracha Tofu Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Serve this recipe with a side of Japanese rice. Watch our video on How To Make Japanese Rice the stove top or rice cooker method!
- 1 block -14oz (396g) House Foods medium firm tofu
- 1 garlic clove, finely chopped
- 2 tbsp sriracha sauce
- 1 tbsp soy sauce
- 1½ tbsp honey
- 1 tbsp rice vinegar
- potato starch OR corn starch for dusting (about 2 tbsp)
- 2 tbsp vegetable oil (or other neutral oil)
- 1 tsp sesame oil
- 1 tbsp sesame seeds
- 1 scallion, finely chopped (optional)
- Drain tofu and wrap in paper towel or tea towel to remove excess water. Repeat 3 to 4 times until the tofu is drier. Slice tofu into 1-inch cubes.
- Whisk garlic, sriracha, soy sauce, honey and rice vinegar in a bowl and set aside.
- Dust tofu with corn starch until all sides are coated.
- Use a medium large pan and turn the heat to high. Add oil and when the oil is hot, almost smoking, add tofu cubes. Be careful of oil spits! Fry on each side for 2-3 minutes without touching or tossing too much, until golden brown.
- Add sauce and gently coat tofu cubes. Cook for 3 minutes.
- Turn the heat off and add sesame oil and sesame seeds.
- Stir once more to evenly coat tofu cubes and serve topped with scallions.
High in calcium
High in manganese
This honey sriracha tofu recipe first appeared on Pickled Plum.